Chickpea and Spinach Flour Tortillas
Fluffy, protein-packed tortillas made from chickpea flour, perfect for wraps, tacos, or as a healthy alternative to traditional tortillas. This mexican-inspired vegan (gluten-free, low-carb) ready in about 25 minutes pairs chickpea flour, water, chopped and squeezed dry spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup chickpea flour
- 1/2 cup water
- 1 cup, chopped and squeezed dry spinach
- 2 cloves, minced garlic
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: In a large mixing bowl, whisk together chickpea flour, water, spinach, garlic, nutritional yeast, salt, and pepper until smooth. Let rest for 10 minutes.
- Step 2: Heat a non-stick skillet over medium heat and add olive oil. Spoon 1/4 cup batter into the pan, spreading into a thin circle. Cook for 2-3 minutes until edges are golden, then flip and cook for another 2-3 minutes. Repeat with remaining batter.
- Step 3: Stack tortillas on a plate, cover with a clean kitchen towel to keep warm. Serve immediately or store in an airtight container for up to 2 days.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Spinach Flour Tortillas take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Spinach Flour Tortillas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour from drying out.
Can I substitute ingredients in Chickpea and Spinach Flour Tortillas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Spinach Flour Tortillas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Spinach Flour Tortillas gluten-free?
Yes — this recipe is tagged gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegan dish. We make it weekly.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
